A wine that I wasn’t able to taste out of barrel last year is the 2008 Cayuse Grenache God Only Knows. A semi-unknown blend (hence the name), the wine is primarily Grenache, with a dash of Syrah and who knows what else, that’s aged mostly in older barrel. Sporting first class and perfumed aromatics of wild strawberries and cherry like fruits with leafy herbs, white pepper, and crushed stone like minerality on the nose, the wine is beautifully fresh and poised on the palate, showing a downright drinkable personality that makes the wine hard to spit. Balanced, with a silky, light texture, plenty of ripe fruit, and a classy, chewy finish, this should benefit from a year or three in bottle, and then drink well for up to a decade.
Baron’s 2008 Grenache Armada Vineyard God Only Knows displays delectable scents and luscious palate presence of lightly-cooked strawberry and plum laced with nut oils and shadowed by plum and herb distillates. Seamlessly polished, almost velvety and glycerol-rich as well as sweetly ripe, this, nonetheless, projects a torrent of primary fruit juiciness along with levity and energy. Saliva-inducing salinity along with piquant fruit pit, and iodine accents add riveting counterpoint to a finish of prodigious length that manages to simultaneously sooth and stimulate. I would expect this to reward attention for at least another decade. (DS)
Medium red. Exotic aromas of red fruits and spices. Supersweet and rich, with powerful red fruit flavors. Silky and seamless wine, with dense, deep strawberry and pepper flavors showing a bit less nuance than the outstanding Syrah made from the same vineyard. Finishes fat and long, with smooth tannins and a gamey nuance. (ST)
Effusively fruity, bursting with ripe scents and flavors of berries and cherries. There is an interesting underlayer of earthy peat moss, just as an accent. The concentration is exceptional, dense and layered and constantly reinventing itself as it rolls through a spicy, herbal finish. (PG)
Supple, open-textured and distinctive for its black olive, pepper and rhubarb flavors, lingering on the spicy finish. (HS, Web—2012)
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